Directions

1. In a medium bowl, combine the graham cracker crumbs, the 12 tablespoons of melted butter, and the granulated sugar and stir until the crumbs are thoroughly moistened. Firmly press into bottom of a 9- × 9-inch baking pan. Use the bottom of a measuring cup to help press the crust down.

2. In the bowl of a standing mixer fitted with the paddle attachment, mix the peanut butter, confectioners’ sugar, vanilla, salt, and the 6 tablespoons of softened butter until completely combined. Spread over graham crust and smooth the top with an offset spatula. Chill until set, at least 1 hour.

3. Meanwhile, heat the chocolate and cream in a medium microwave-safe bowl, stirring with a whisk every 30 seconds, until chocolate is melted and the mixture is smooth. Pour the chocolate over the peanut butter filling and evenly spread with an offset spatula. Jiggle the pan to smooth out the chocolate. Chill until set, about 1 hour. Using a hot, wet knife, cut into 1-inch squares and arrange on a rimmed tray filled with multicolored candy.

Image Source: From SWEET DESIGNS by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Photography by Johnny Miller. Published by Hyperion. Available wherever books are sold. All RIghts Reserved.

Recipe Source: From SWEET DESIGNS by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

“It was time to make dinner for the kids and I just couldn’t do it again; bread another chicken cutlet, steam another green. They were happy but I was bored. I thought, I know how to cook, I’m going to really cook. I knew it may not be well received, but I was going to make something flavorful and interesting anyway. And, I was going to make them eat it…or at the very least, try it.

My children viewed their plates suspiciously. “Why were there things in the spinach?”

They inevitably picked out the raisins and ate a few pine nuts. Little did they know, they were eating swiss chard too. They were all the better for it.

The chicken was yellow as a result of the curry. I sliced it to show them. “It’s still chicken.”

They loved it! It was spicy, tangy and complex. The potatoes looked different too.

I mashed them with the peel on. They were wary, but liked those too.

It was a success and I was as happy making the meal as watching my children expand their palates.”

Spinach and Swiss Chard with Pine Nuts and raisins:

2 pounds baby spinach

1 bunch Swiss chard

2 to 3 tablespoons extra virgin olive oil

1 small onion, minced

3 cloves garlic, minced

4 tablespoons raisins, plumped in hot water and drained

4 tablespoons pine nuts, toasted

Salt

Wash the spinach and Swiss chard well. Finely Chop the leaves of the chard. (Using the rib is optional).

In a large sauté pan over medium heat, heat the extra virgin olive oil. Sauté the onions until tender, add the garlic and sauté a few minutes more. Add the spinach and swiss chard. Toss, season with salt and cover for a few minutes to release the moisture. Uncover and cook a bit more until water evaporates. Add raisins and pine nuts and sauté briefly to warm through. Adjust seasoning and serve warm or at room temperature.

Curried Chicken with Onion and Cilantro:

4 boneless chicken breasts/cutlets (not thin)

1 small onion, cut in half and sliced

1/2 bunch cilantro

2 tablespoons curry powder

Extra virgin olive oil

Salt and pepper

Place the chicken and onions in a baking dish. By hand, Toss the chicken and onions with curry powder, olive oil, salt and pepper. Disperse cilantro sprigs around chicken. Cover and marinate in refrigerator for minimum of 1 hour.